Preheat your oven to 400F. Roast almonds for about 12-15 minutes. They should turn just slightly darker in color and you should smell them when they're done.

Once almonds have cooled slightly, pour them into the bowl of a food processor. Add in the maple syrup, salt, cinnamon, nutmeg and clove.

Begin processing the almond mixture. This will take anywhere from 12-15 minutes depending on your desired consistency.

The mixture will turn to finely ground almonds to a mixture that looks like wet sand. Keep processing - stopping every few minutes to scrape down the sides of the bowl.

Continue to process and you'll notice the mixture is starting to turn into a thick butter consistency. At this point, you can add in the extra tablespoon of oil (your choice in type). This just makes your almond butter extra smooth and creamy. But you can leave this out.

Store almond butter in an air tight container. It will last about 2 weeks in the refrigerator.